Chicken Wing Platter BBQ (Print Page)
A crowd-pleasing platter of juicy crispy wings with smoky-sweet BBQ sauce for parties and family meals.
# What You Need:
→ Chicken
01 - 2.5 lbs chicken wings, split at joints, tips removed
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
→ BBQ Sauce
07 - 1 cup tomato ketchup
08 - 2 tbsp apple cider vinegar
09 - 2 tbsp brown sugar
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and pepper to taste
→ Garnish
17 - Chopped fresh parsley
18 - Celery sticks
19 - Carrot sticks
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. Place in a large bowl. Add olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 35-40 minutes, flipping halfway through, until golden and crispy.
04 - While wings bake, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Adjust salt and pepper to taste.
05 - Transfer baked wings to a large bowl. Pour BBQ sauce over the wings and toss to coat evenly.
06 - Serve immediately, garnished with fresh parsley, alongside celery and carrot sticks if desired.
# Expert Tips:
01 -
- The homemade BBQ sauce hits that perfect smokysweet balance that storebought versions rarely achieve
- These wings disappear faster than any other party food Ive ever made
02 -
- Crowding the baking sheet is the fastest way to end up with soggy wings instead of crispy ones
- The sauce needs time to reduce properly or it will slide right off the wings instead of coating them
03 -
- Invest in a good pair of tongs, they make flipping and transferring so much easier
- Double the sauce recipe and freeze half for next time